Water Adjustments for American Brown Ale

I’m brewing an all grain American Brown Ale this weekend, and I’m planning to make water adjustments for the first time. Well, I’ve blindly thrown Gypsum in IPAs before, but this is my first brew with an actual water report. I know people post questions constantly about water adjustments, and I tried to glean answers from those posts, but I’m still pretty confused.

First, here’s my planned recipe. I’ve brewed mostly pales, IPAs, and a few Belgians over the years, so any feedback is appreciated.

OG 1.064
FG 1.016
IBU 36
ABV 6.2 %
SRM 21

10 lbs Golden Promise (74.1%)
1 lb Carapils (7.4%)
1 lb Crystal 40 (7.4%)
1 lb Wheat malt (7.4%)
.5 lb Chocolate (3.7%)

.5 oz Galaxy 60 min
.5 oz Galaxy 20 min
1.5 oz Galaxy FO
1.5 oz Galaxy Hop Stand

The general idea is a hoppy brown, so I’m shooting for a pale/IPA-style water profile. Here's my starting water from Ward Labs:

pH 7.5
Total Dissolved Solids (TDS) Est, ppm 187
Electrical Conductivity, mmho/cm 0.31
Cations / Anions, me/L 3.0 / 3.0
Sodium, Na 14
Potassium, K < 1
Calcium, Ca 35
Magnesium, Mg 8
Total Hardness, CaCO3 121
Nitrate, NO3-N 1.2
Sulfate, SO4-S 4
Chloride, Cl 31
Carbonate, CO3 < 1.0
Bicarbonate, HCO3 112
Total Alkalinity, CaCO3 92
Total Phosphorus, P 0.01
Total Iron, Fe 0.03

Reviewing various posts for hoppy beer water profiles, I settled on the following additions (listed amount added separately to mash water and sparge water): 5g Gypsum; .5g CaCl2; 2g Epsom Salt. This gives me a final water profile of 83 Ca; 19 Mg; 14 Na; 45 Cl; 156 SO4 (.29 Cl/SO4 ratio).

The main model is Tasty’s profile he uses for Janet’s Brown, which is bigger, but similar to the beer I’m shooting for. I didn’t go so high on Sulfates (he uses 350 ppm), but the other numbers are in the same ballpark. Does this look generally ok? Anything I should reconsider?

One big point of confusion is my mash pH/RA target. From what I’ve read, darker grains lower the mash pH, so adjustments are necessary to hit a pH target. When I plug my numbers into EZ Water Calculator, my room temp mash pH was actually high. I had to throw in a few ounces of acid malt to get it in range. Am I missing something here or does this seem right based on my starting water and adjustments? I’m sure the preference is to actually test the pH prior to my mash rest, but I don’t have a pH meter, so I’m trying to account for pH somewhat blind here. Is blindly adding 3 oz of acid malt a bad idea with a darker beer?

Thanks in advance for the help.